The Little Nell Cook I - The Little Nell Aspen The Little Nell Cuisine environ 2
Relais & Châteaux, California, MO, United States
Position Summary
The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to the Chef de Cuisine.
Budgeted Pay Rate: $28.00
Application Deadline Applications for this position will be accepted until May 10, 2026.
Essential Job Functions / Key Job Responsibilities
Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes.
Maintain an organized and clean work environment, always adhering to sanitation and food safety standards.
Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies.
Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed.
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations.
Safely operate and train others on the operation of various kitchen equipment, including oven, grill, flattop, soup kettle, slicers, robo‑coupe, immersion blender.
Work closely with kitchen team members to ensure smooth operation and effective communication during food service.
Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours.
Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures.
Fill out checkout lists in absence of supervisor.
Perform other duties as assigned.
Education & Experience Requirements
Culinary degree or equivalent preferred.
3 years of food preparation experience required.
ServSafe or similar food safety course certification preferred.
Knowledge, Skills & Abilities
Proficient written and verbal communication in English (Spanish a plus).
Proficient knowledge of a variety of cooking techniques, including baking, broiling, grilling, sauté, roasting, blanching and more.
Knowledge of food handling, safety and other restaurant guidelines.
Knowledge of simple sauces and dressings.
Strong analytical and problem‑solving skills.
Excellent time management skills.
Ability to manage difficult or emotional situations, whether they be customer or employee related.
Ability to work under stressful circumstances.
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to work in collaboration with others to achieve team goals.
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time.
Regularly work in wet, hot and humid conditions for extended periods and may be required to walk on slippery and uneven surfaces.
Must be able occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary, but no more than 50 lbs).
Job Benefits
Health, Dental and Vision Insurance Programs
Flexible Spending Account Programs
Life Insurance Programs
Paid Time Off Programs
Paid Leave Programs
401(k) Savings Plan
Employee Ski Pass and Dependent Ski Passes
Other company perks
#J-18808-Ljbffr
Budgeted Pay Rate: $28.00
Application Deadline Applications for this position will be accepted until May 10, 2026.
Essential Job Functions / Key Job Responsibilities
Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes.
Maintain an organized and clean work environment, always adhering to sanitation and food safety standards.
Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies.
Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed.
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations.
Safely operate and train others on the operation of various kitchen equipment, including oven, grill, flattop, soup kettle, slicers, robo‑coupe, immersion blender.
Work closely with kitchen team members to ensure smooth operation and effective communication during food service.
Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours.
Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures.
Fill out checkout lists in absence of supervisor.
Perform other duties as assigned.
Education & Experience Requirements
Culinary degree or equivalent preferred.
3 years of food preparation experience required.
ServSafe or similar food safety course certification preferred.
Knowledge, Skills & Abilities
Proficient written and verbal communication in English (Spanish a plus).
Proficient knowledge of a variety of cooking techniques, including baking, broiling, grilling, sauté, roasting, blanching and more.
Knowledge of food handling, safety and other restaurant guidelines.
Knowledge of simple sauces and dressings.
Strong analytical and problem‑solving skills.
Excellent time management skills.
Ability to manage difficult or emotional situations, whether they be customer or employee related.
Ability to work under stressful circumstances.
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to work in collaboration with others to achieve team goals.
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time.
Regularly work in wet, hot and humid conditions for extended periods and may be required to walk on slippery and uneven surfaces.
Must be able occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary, but no more than 50 lbs).
Job Benefits
Health, Dental and Vision Insurance Programs
Flexible Spending Account Programs
Life Insurance Programs
Paid Time Off Programs
Paid Leave Programs
401(k) Savings Plan
Employee Ski Pass and Dependent Ski Passes
Other company perks
#J-18808-Ljbffr